Abstract: The present invention relates to a novel enzymatic process for the preparation of flavors, in particular of the ionones and C.sub.6 to C.sub.10 aldehydes. The invention discloses a process for the preparation of optically active alpha ionone, beta ionone, C.sub.6 aldehydes such as n-hexanal, trans-2-hexanal, C.sub.10 aldehydes such as trans-2, cis-4-decadidienal, and trans-2, trans-4-decadienal. The invention also relates to a process for the production of alcohols, particularly C.sub.6 and C.sub.10 alcohols.